Just say no to failure and yes to learning everything better.
At least genuine vanilla was employed, but even the most Madagascan and overpriced extract can't always reverse an over-burnt bottom, a too-thin spread.
How (how (how)) to avoid this kind of spread? How to make them fluff?
BUT: I could be eating Chips Ahoy, or Whoppers, or a subpar cluster of homemade pralines.